Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

Pan-seared tofu and roasted broccoli served over fluffy quinoa, drizzled with a creamy tahini dressing and finished with a sprinkle of toasted sesame seeds.

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NUTRITION

457kcal
Protein
37.7g
Fat
19.7g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra Firm Tofu

80g Cooked Quinoa

1.5 cups Broccoli Florets

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tsp Tahini

2 tsp Tamari

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Press the extra firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Toss the broccoli florets with olive oil and a pinch of sea salt, then spread on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    In a medium bowl, toss the tofu cubes with tamari and nutritional yeast until evenly coated.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until they are golden and crisp.

  • 6

    Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted broccoli and crispy tofu.

  • 7

    Whisk the tahini with a teaspoon of lemon juice and a splash of warm water to reach a drizzling consistency, then pour over the bowl before serving.

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

Pan-seared tofu and roasted broccoli served over fluffy quinoa, drizzled with a creamy tahini dressing and finished with a sprinkle of toasted sesame seeds.

NUTRITION

457kcal
Protein
37.7g
Fat
19.7g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra Firm Tofu

80g Cooked Quinoa

1.5 cups Broccoli Florets

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tsp Tahini

2 tsp Tamari

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Press the extra firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Toss the broccoli florets with olive oil and a pinch of sea salt, then spread on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    In a medium bowl, toss the tofu cubes with tamari and nutritional yeast until evenly coated.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until they are golden and crisp.

  • 6

    Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted broccoli and crispy tofu.

  • 7

    Whisk the tahini with a teaspoon of lemon juice and a splash of warm water to reach a drizzling consistency, then pour over the bowl before serving.